Q1: Can I make this recipe without a food processor to rice the cauliflower?

Yes, you can rice the cauliflower without a food processor, though it requires more manual effort. As mentioned in Step 2, you need cauliflower that resembles fine rice grains. You can achieve this by using a box grater with the medium-sized holes to grate the cauliflower florets, or by finely chopping the florets with a sharp knife until they're in small, rice-sized pieces. Either method will give you the approximately 4 cups of riced cauliflower needed for the crust. Just ensure the pieces are relatively uniform in size so they cook evenly during the microwaving step.

Q2: How can I tell if I've squeezed enough moisture out of the cauliflower in Step 4?

The moisture removal in Step 4 is crucial for achieving a crispy crust rather than a soggy one. After wrapping the cooked cauliflower in a clean kitchen towel or cheesecloth, you should squeeze firmly and repeatedly until very little to no liquid comes out when you twist and press the towel. You should be able to extract about 1/2 to 3/4 cup of liquid from the cauliflower. The cauliflower should feel dry and crumbly, almost like coarse breadcrumbs, when you're done. If it still feels wet or clumps together in a mushy way, continue squeezing—this extra effort will make a significant difference in your final crust texture.

Q3: Can I substitute the eggs to make this recipe vegan or for egg allergies?

While the 2 large eggs in Step 5 serve as a crucial binder for the cauliflower crust, you can try substitutions with varying results. For each egg, you can use 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water (let it sit for 5 minutes to gel), or use a commercial egg replacer following package directions for 2 eggs. Another option is to use 2 tablespoons of chickpea flour mixed with 3 tablespoons of water per egg. Keep in mind that egg substitutes may result in a slightly less cohesive crust, so you may need to bake the initial crust in Step 7 for a few extra minutes (22-25 minutes total) to ensure it's firm enough to hold together when adding toppings.

Q4: What should I do if my crust is browning too quickly or unevenly during baking?

If you notice the edges of your crust browning too quickly during the initial 20-minute bake in Step 7, you can tent the edges with small pieces of aluminum foil to prevent burning while the center continues to cook. The Equipment list includes parchment paper, which helps with even browning, but oven hot spots can still cause uneven cooking. To promote even baking, rotate your baking sheet 180 degrees halfway through the baking time in both Step 7 and Step 10. If your oven runs hot, you may want to reduce the temperature to 400°F and add a few extra minutes to the baking time. The crust should be golden brown and firm to the touch before adding toppings, and the cheese should be bubbly with light golden spots after the final bake.

Cauliflower Crust Margherita Pizza

This Cauliflower Crust Margherita Pizza transforms the classic Italian favorite into a gluten-free masterpiece that doesn't compromise on flavor or texture. The crust, made from riced cauliflower, eggs, and cheese, bakes up golden and crispy on the outside while remaining tender within. It's sturdy enough to hold generous toppings yet light enough to feel virtuous.

Inspired by the traditional Margherita pizza from Naples, this version honors the iconic combination of fresh mozzarella, bright tomato sauce, and fragrant basil leaves—the colors of the Italian flag. The cauliflower crust adds a subtle, slightly nutty flavor that complements rather than competes with these classic toppings. Each bite delivers that satisfying pizza experience with a nutritious twist that makes it perfect for those following a gluten-free lifestyle.

What makes this pizza truly special is how it proves that dietary restrictions don't mean sacrificing beloved comfort foods. The cauliflower crust is surprisingly easy to make and holds together beautifully when properly prepared. Whether you're committed to gluten-free eating or simply looking to incorporate more vegetables into your diet, this pizza delivers on all fronts: it's delicious, satisfying, and wholesome enough to enjoy any night of the week.

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

55 minutes

None servings

245 calories

Fat 15.00g

Carbs 12.00g

Protein 18.00g

Ingredients

1 medium head	cauliflower, riced (about 4 cups riced)
1 cup	mozzarella cheese, shredded, divided
1/4 cup	Parmesan cheese, grated
2 large	eggs, beaten
1/2 tsp	garlic powder
1/2 tsp	dried oregano
1/2 tsp	salt
1/4 tsp	black pepper
1/2 cup	marinara sauce, gluten-free
8 oz	fresh mozzarella, sliced
1/4 cup	fresh basil leaves, torn
1 tbsp	olive oil (optional)

Equipment

Food processor

Parchment paper

Oven

large mixing bowl

spatula

baking sheet or pizza pan

microwave-safe bowl

clean kitchen towel or cheesecloth

pizza cutter

Clean Eating

Aligns perfectly with clean eating principles by using whole, minimally processed ingredients like fresh cauliflower, real mozzarella, and fresh basil, avoiding refined flours and processed pizza crusts.

Gluten-Free Diet

A perfect gluten-free alternative to traditional pizza, using cauliflower as a base instead of wheat flour. The recipe ensures those with gluten sensitivities can enjoy a delicious pizza without compromising dietary restrictions.

Ketogenic Diet

Perfectly keto-compliant with a cauliflower crust that dramatically reduces carbs, high-fat mozzarella cheese, and olive oil. The recipe maintains the classic ketogenic macronutrient ratio of high fat, moderate protein, and extremely low carbohydrates.

Low-Carb Diet

Ideal for low-carb diets, this pizza replaces traditional high-carb wheat crust with nutrient-dense cauliflower, keeping net carbohydrates extremely low while delivering full pizza flavor and satisfaction.

Instructions

Preheat oven to 425°F. Line a baking sheet with parchment paper.

1 min

Rice the cauliflower by cutting it into florets and pulsing in a food processor until it resembles fine rice grains. You should have about 4 cups of riced cauliflower.

3 min

8 min

Place the riced cauliflower in a microwave-safe bowl and microwave on high for 8 minutes, stirring halfway through, until tender and cooked through.

Transfer the cooked cauliflower to a clean kitchen towel or cheesecloth. Let it cool for 2-3 minutes, then wrap it up and squeeze out as much moisture as possible. This step is crucial for a crispy crust.

5 min

In a large mixing bowl, combine the squeezed cauliflower, 1/2 cup shredded mozzarella, parmesan cheese, beaten eggs, garlic powder, oregano, salt, and pepper. Mix thoroughly until well combined.

2 min

Transfer the cauliflower mixture to the prepared baking sheet. Using your hands or a spatula, press and shape it into a round pizza crust about 1/4-inch thick and 10-12 inches in diameter.

3 min

Bake the crust for 20 minutes, until golden brown and firm to the touch. The edges should be crispy and the center should be set.

20 min

Remove the crust from the oven and spread the marinara sauce evenly over the surface, leaving a small border around the edges.

1 min

Arrange the fresh mozzarella slices over the sauce, distributing them evenly. Sprinkle the remaining 1/2 cup shredded mozzarella over the top.

1 min

Return the pizza to the oven and bake for an additional 10-12 minutes, until the cheese is melted, bubbly, and lightly golden in spots.

12 min

Remove from the oven and immediately top with fresh torn basil leaves. Drizzle with olive oil if desired.

Let the pizza cool for 2-3 minutes before slicing into 8 pieces. Serve immediately while hot and crispy.

3 min

Cauliflower Crust Margherita Pizza

Nutrition

Ingredients

Equipment

On Diet

Clean Eating

Gluten-Free Diet

Ketogenic Diet

Low-Carb Diet

Instructions

Frequently Asked Questions

Q1: Can I make this recipe without a food processor to rice the cauliflower?

Q2: How can I tell if I've squeezed enough moisture out of the cauliflower in Step 4?

Q3: Can I substitute the eggs to make this recipe vegan or for egg allergies?

Q4: What should I do if my crust is browning too quickly or unevenly during baking?